Granola Chews

Granola Chews


  • 2 cups white flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup softened butter
  • 3/4 cup brown sugar packed
  • 3/4 cup white sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 cups granola
  • 2 cups dry oatmeal
  • 1 cup walnuts chopped


  1. Preheat oven to 375 degrees.
  2. Combine flour, soda and salt and set aside.
  3. Beat butter, sugar, and vanilla till creamy.
  4. Add one egg at a time to the creamed mixture beating after each egg.
  5. Gradually beat in flour mixture.
  6. Stir in granola, oatmeal and walnuts.
  7. Drop by spoonfuls onto ungreased baking sheet.
  8. Bake for 10 to 15 minutes or until golden brown, watch after 10 minutes.

I like to use a dough scoop because the dough is easy to drop onto the baking sheet and the cookies are uniform.

Loaded Nestle Toll House Cookies!

Our Canadian Friends celebrated Canada Day on Wednesday and today our U.S. friends are celebrating the 4th of July, Independence Day! Happy 4th of July everyone.


Because they are an American Favorite I’m posting these Chocolate Chip Cookies with a loaded twist  in honor of the 4th of July on the Mennonite Girls Can Cook blog!  Click on over to the MGCC blog and check it out.

Today we’re having a nice crowd over to celebrate the 4th with us. The weather is hot for Washington and we’ll be working on keeping cool on the deck. Dear is barbecuing Tri-Tip for sandwiches and we’re having some great sides contributed by our guests! The best thing is having good friends enjoying each others company along with good food and drink! We hope all our U.S. friends have a great celebration.

Happy 4th of July!

God bless the U.S.A. and Canada!

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Photo Hunters ~ Delicious!

Delicious or as we like to say with a Russian accent Duhliscious!


This is the delicious baked treat we had over Christmas and New Years. I will be posting the recipe in the future for my Russian friends who don’t have this recipe (Roolyet) handed down to them.

For more Photo Hunters go see TnChick!

Christmas Tour of Homes ~ 2007

 Boo Mama is hosting a Bloggy tour of Christmas homes. Come join the fun.

Christmas Tour of Homes

Please do come in and enjoy my home at this beautiful Christmas time. Jesus has prepared the way for us to love and enjoy this season. There would not be a Christmas worth celebrating without Him!


The wreath welcomes you at the front door. Please do come in and make yourself at home.

I’ve been busy preparing for your visit.

From a Christmas past on to Christmas present…

The stockings are hung by the chimney with care…

and lighted garland is placed here and there…


Some Christmas decorations handed down from years gone by…

Now here’s a Caramel Pecan treat before we go any further. If you enjoy them you can find the recipe here.


Now to some tables set for my friends. First red and green on cream.


or how about gold with green?


Here’s the fun Christmas breakfast table set for the family with placecards and placemats from long, long ago.



I hope you enjoyed the tour of my home. It would be so much fun to see you in person and share a cup of coffee, cocoa, eggnog or tea to go with the Caramel pecan cookies. We could sit by the fire and enjoy the lights on the tree. Blessings on your day touring other homes. Click here to continue your tour from Boo Mama’s.

Photobucket has blacked out all my photos I was storing on their site and they are holding them hostage. I am working on updating my more than 4000 posts.

Recipe Round-Up ~ Russian Tea Cookies


These “melt in your mouth”. There is no other way to express it.

Russian Tea Cookies

1 C. butter
1/2 C. powdered sugar
1 tsp. vanilla
2-1/2 cups sifted flour
1/4 tsp. salt
3/4 cup nuts, finely chopped

Cream butter and sugar. Add vanilla, flour, salt and nuts. Mix well. Form into small balls and flatten a bit. Place on ungreased cookie sheet. Bake at 400 F  10-14 minutes. While still warm roll in powdered sugar. After cool, roll again in powdered sugar. Yields 3-4 dozen.

Caramel Pecan Cookies

Caramel Pecan Cookies


Ingredients for Basic Butter Cookies, recipe follows
Caramel pecan topping:
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped (I bought pecans that were already chopped and roasted at Trader Joe’s)

To make the crust: Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)

Basic Butter Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined


To make topping while crust cools: Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.


Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.



Ooey Gooey Good!! Enjoy…

For more Recipe Round-up goodies head over to Semicolon blog.

For more Giving Thanks posts about all things Thanksgiving head over to There’s No Place Like Home.

I’m sharing the love, there are more recipes at Karla’s too.